Baking

Piernik (Pierniczki) Polish Gingerbread Cookies Recipe

July 28, 2020 By Paula Leave a Comment

Piernik or Pierniczki, Poland’s honey-based gingerbread which is popular for St. Nicholas Day and at Christmas time is heavily spiced. The authentic recipe for them is still a closely guarded secret, but they are traditionally made with wheat or rye flour, honey, and a blend of spices, such as cinnamon, nutmeg, pepper, and cloves. To replicate the robust palate of these cookies and get the most flavor from the spices in this recipe, the spices are infused into the honey. This both draws out the spices’ flavors and helps to distribute them more evenly through the dough. A dark, robust honey works best with the intensity of the spices and the nuttiness of the rye flour.

PIERNIKI POLISH GINGERBREAD COOKIES

The name pierniki is derived from the Polish word pieprz, or pierny, meaning packed with peppery flavor. And, these cookies live up to their name as they are packed with lots of delicious peppery flavor!

Makes 40 Cookies

Ingredients

260 grams (3/4 cup) buckwheat or clover honey
8 tablespoons (1 stick) salted butter
1 1/4 teaspoons ground black pepper
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
210 grams (1 1/2 cups) rye flour
195 grams (1 1/2 cups) all-purpose flour
1/2 teaspoon baking soda
1 tablespoon finely grated fresh ginger
100 grams (1/2 cup) packed light brown sugar
1/2 teaspoon kosher salt
1 large egg
240 grams (1 cup) turbinado sugar or espresso glaze

Directions

In a small saucepan over medium, combine the honey, butter, pepper, cinnamon, ground ginger, and cardamom. Bring to a simmer, stirring occasionally, then transfer to a medium bowl. Let cool until warm, 20 to 30 minutes.
In a medium bowl, whisk together both flours and the baking soda. Into the honey mixture, stir the fresh ginger, brown sugar, and salt. Add the egg and mix until well combined, then stir in the flour mixture. Shape the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 12 hours.
Heat the oven to 350°F with the racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. Put the turbinado sugar, if using, in a small bowl. Pinch off 1-tablespoon bits from the chilled dough disk and roll them between the palms of your hands into 1-inch balls. If using turbinado sugar, roll each ball in the sugar to coat evenly. Divide the dough balls between the prepared baking sheets, spacing them evenly. Lightly press each one with your hand to flatten to ¼ inch thick.
Bake until light golden brown at the edges and slightly cracked on top, 10 to 12 minutes, switching and rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and let cool completely. If using espresso glaze, use a spoon to drizzle the glaze over the cooled Pierniki cookies. Let the glaze dry for 30 minutes.

Tips

Chilling the cookie dough for longer than 12 hours will result in cookies that bake up cakey and thick.
If time allows, bake these Pierniki cookies the day before you plan to serve them, as their flavor improves with resting.
Buckwheat and clover honey both work well with this recipe, but avoid honey that has a distinct floral note.
These cookies can be decorated in several ways. For a crackled appearance, roll the dough balls in turbinado sugar before baking. You can also drizzle the baked and cooled cookies with an espresso glaze such as the one below.

ESPRESSO GLAZE

2 tablespoons instant espresso powder
2 tablespoons plus 4 teaspoons whole milk, divided
230 grams (2 cups) powdered sugar

In a medium bowl, whisk together the espresso powder and 2 tablespoons of the milk until the espresso dissolves. Add the powdered sugar and the remaining 4 teaspoons of milk; whisk until thick and smooth.

Check out more recipes on Sweet Southern Savings.

The Official Neiman Marcus Chocolate Chip Cookie Recipe

July 21, 2020 By Paula Leave a Comment

You may know the urban myth about this signature cookie. There are countless versions of the Neiman Marcus cookie myth, but the basic story goes like this: A woman and her daughter visited a Neiman-Marcus Cafe and ordered a Neiman Marcus Chocolate Chip Cookie for dessert. Because they loved the delicious cookie so much the woman asked their waitress if she could have the recipe. The employee said she couldn’t give it away, but that she could purchase the recipe for bargain price of “two-fifty.” When the woman received her VISA statement a month later, she’d been charged $285 — $10 each for two salads, $20 for a scarf, and $250 for the famous cookie recipe.

Incensed by being charged $250 instead of the couple bucks she expected to pay, the woman published the recipe online as revenge. Because the Internet is just one big virtual game of Chinese whisper, since the early 1980s the recipe she shared has been modified throughout the years. But, the supposed recipe for the Neiman Marcus Chocolate Chip Cookie has always followed a pretty basic recipe for a chocolate chip cookie — eggs, sugar, chocolate chips, etc. Some versions of the cookie’s recipe include oatmeal blended to a fine powder, others don’t.

According to Neiman Marcus vice president of communications Ginger Reeder, there are a few inconsistencies that make the original story from the 1980s unplausible. First, up until 1999, Neiman Marcus only accepted American Express, which would make it impossible for the woman in the story to have paid for the recipe with her VISA card. Second, they never have charged for any of their recipes. However, the biggest problem with this colorful tale is that the Neiman Marcus cookie never actually existed until after the hoax went viral! After the hoax became an online phenomenon, Neiman Marcus created its own chocolate chip cookie recipe and posted it for anyone to print and use online. AND, here it is!

THE NEIMAN MARCUS CHOCOLATE CHIP COOKIE

These delicious Chocolate Chip Cookies with a hint of coffee flavor (aka the $250 Neiman Marcus Chocolate Chip Cookies) are one part urban legend and three parts tender not-too-sweet chocolaty goodness.

Yield: 2 dozen cookies

Ingredients:

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

Directions:

1) Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

2) Beat in the egg and the vanilla extract for another 30 seconds.

3) In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4) Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Don’t have time to make your own? You can order a box of Neiman Marcus Cookies on their site for a bargain!

Official Recipe of the Signature DoubleTree Chocolate Chip Cookie

July 13, 2020 By Paula Leave a Comment

Everyone Deserves a Warm Welcome
Now at-home bakers can create this warm and comforting treat in their own kitchens!

For over 50 years travelers, worldwide, have looked forward to receiving a fresh from the oven, warm chocolate chip cookie welcome when they arrive at DoubleTree hotels. DoubleTree bakes over 30 MILLION of these cookies every year to give to guests when they check into their hotels. It’s no wonder that copycat recipes for the famous DoubleTree Signature Cookies have been shared online for years, but they only came close.

Now Hilton released the official version for you to create at home. Yes, we have the official bake-at-home recipe for the DoubleTree by Hilton beloved and delicious chocolate chip cookie for you. There are even a couple of secret ingredients!

Signature DoubleTree Cookie Recipe

A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness. —Shawn McAteer

Makes 26 cookies

Ingredients

½ pound of butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch of cinnamon
2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
1 ¾ cups chopped walnuts

Directions

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked DoubleTree cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Did you know that there are 29 recipes from around the world that all start with a singular key ingredient—the DoubleTree Cookie at Hilton’s Press Center? Check it out and you will find some unique ways to use these cookies for more than dunking in a cold glass of milk!

Check out our Virtual Cookie Exchange Recipe Linky for more awesome cookie recipes!

Holiday Hot Chocolate Pie Recipe

November 14, 2019 By Paula 9 Comments

Impossible Hot Chocolate Pie

This hot chocolate pie with its smooth pudding filling is the perfect finish for your holiday meal. It’s your classic, everyone wants another slice type of pie. It is super easy to make even on a busy weeknight. Just one bite and you’ll be on cloud nine with this Impossible Hot Chocolate Pie. So good, they won’t believe you made it yourself. With only eight ingredients, it’s nearly impossible to mess up. Topped with a dollop of whipped cream it tastes just like a delicious cup of hot cocoa.

Pie Ingredients:

1 baked and cooled pie crust
1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 egg yolks
6 1/2 ounces bittersweet chocolate (finely chopped)
1 teaspoon vanilla extract
2 tablespoons unsalted butter, room temperature
whipped cream for garnish

Homemade Whipped Cream Ingredients:
3/4 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Pie Crust Directions:

You can make one of our easy homemade crusts or use a store-bought pie crust. Prepare crust as directed in recipe. Place in pie pan and crimp as desired. Chill the unbaked pie crust in the refrigerator for at least 4 hours or freeze for at least 30 minutes before blind baking to prevent the sides from shrinking down.

To blind bake your crust: Preheat oven to 425°F. Once the oven is preheated, carefully line the pie crust dough with parchment paper and add some weight. You can purchase special pie weights or you can use dry beans or uncooked rice. Note, you will not be able to cook with them after you’ve used them for pre-baking your pie crust.

Put the pie crust on a cookie sheet and place in the oven. Bake for 20-25 minutes, or until the edges of the crust are starting to brown.

Remove the crust from the oven. Carefully remove the parchment and pie weights. To prevent the crust from puffing up, I use a fork to prick holes in it. Return the empty pie crust to the oven and bake for an additional 15 minutes, or until the crust is browned and cooked through. Cool before filling.

TIP: For even more chocolate flavor you can also use an unbaked Oreo or Chocolate Graham Cracker pie crust. We recently made an awesome one for a caramel cheesecake with Chocolate Graham crackers.

Pie Filling Directions:

Start by finely chopping the chocolate and separating the four eggs, set aside.
Next, put the sugar, salt, and cornstarch into a saucepan. Stir together gently.
Then, pour the milk and add the yolks to the dry mixture. And, stir together.
Heat over medium heat, stirring gently but constantly with a wire whisk. At first, there will be a lot of bubbles but they will subside as the mixture starts to heat up and thicken.
Once the mixture starts to boil and thickens enough to coat the back of a metal spoon, remove the pan from the heat.
Immediately add chopped chocolate and vanilla. Stir until completely melted.
Add butter and stir until it melts.
Pour pie filling into prepared pie shell. Use a spatula to spread evenly.
Press plastic wrap onto the filling and refrigerate for at least 4 hours. Make sure that the wrap is pressed against the surface of the chocolate to prevent a skin from forming.

TIPS:

Make sure to use quality chocolate that is between 50%-80% cocoa. Because the chocolate provides most of the flavor in this pie it’s important to use one that doesn’t taste waxy or overly sweet.

Do not use chocolate chips. Chocolate chips are made with stabilizers to prevent them from melting. Your pie may become lumpy instead of smooth.

For a smoother cut, dip your knife in hot water and then dry it off before cutting into the pie.

Homemade Whipped Cream Directions:

Prepare whipped just before serving by combining 3/4 cup heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract in a medium-sized mixing bowl. Mix on low speed and gradually increase speed to high. Beat until stiff peaks form.

Pipe or scoop whipped cream topping over pie and serve.

Hot Chocolate and Marshmallow Dessert

Since I used an 8″ (instead of a 9″) pie pan there was some filling that wouldn’t fit into the pie. So I made a mini hot chocolate and marshmallow dessert by mixing some miniature marshmallows into the leftover filling and spooning the mixture into the 4″ springform pan that came with my Instant Pot Accessory Set. I refrigerated it along with the pie and am loving this cute mini dessert for one. As you can see when I released the form the pie held its shape nicely.

I think next time I want a special dessert for hubby and myself, I’ll put a graham cracker crust into the bottom of a couple of these the springform pans and make this yummy treat for us.

Paula’s Easy Peanut Butter Powder Cookies Recipe

December 22, 2018 By Paula 18 Comments

Paula’s Easy Peanut Butter Powder Cookies

These are my favorite peanut butter cookies! I love to stir in some dried cranberries for a festive touch and burst of tangy flavor. You’ll enjoy making this peanut butter powder recipe as it is simple and makes the perfect traditional peanut butter cookie that is super soft and full of peanut butter flavor. Plus, it doesn’t require any dough chilling! Great for holidays and everyday baking. Make some today.

Ingredients:

1 cup unsalted butter, softened	1 1/4 cups All-Purpose Flour
1 cup sugar	1 cup Peanut Butter Powder
1 egg	1/2 teaspoon baking soda
1 teaspoon vanilla extract	1/8 teaspoon salt

Optional Stir-In Ingredients:

1 C Dried Cranberries or any other dried fruit
or 1C Chocolate Chips or any small chocolate candy like M & M’s
or 1C Peanut Butter Chips

Let’s Bake!

1. PREHEAT oven to 350°F.

2. Beat butter and sugar on medium speed with electric in large bowl until fluffy. Add egg and vanilla. Beat just until blended.

3. ADD flour, peanut butter powder, baking soda, and salt. Stir until combined. Gently stir in any add-ins at this time.

4. Drop by rounded tablespoonfuls 2-inches apart onto baking sheet. Using a fork, flatten slightly in a crisscross pattern with tines of the fork. I used the back of a soup spoon to flatten the ones with cranberries.

5. BAKE one baking sheet at a time 8 to 10 minutes, or until set and just beginning to brown around the edges. Cool 2 minutes on baking sheet. Then, move cookies to cooling rack to cool completely.

Tips:

You can mix up and chill the dough for up to 24 hours.
For a special treat, sandwich two cookies together with a scoop of ice cream in the middle. Roll the edge in chopped candy bar or nuts.

Makes about 36 cookies.

A great peanut butter cookie is always a hit at bake sales, cookie swaps, parties, after school, or any time. These peanut butter powder cookies with their amazing melt-in-your-mouth texture are sure to make you the star baker at your next event.

For more great cookie recipes visit MY RECIPES.